Pan-Seared Pork Cutlets with Peach Thyme Sauce and Almond Couscous

Pan sauces are a game-changer for weeknight dinners and this peach thyme version is no exception. Sweet peach jam, tangy Dijon mustard and fresh thyme come together in a rich, glossy sauce that perfectly complements juicy pork cutlets. It’s the kind of sauce you’ll want to drizzle over everything on your plate.

Alongside the pork, we’re serving garlicky Israeli couscous studded with sliced almonds and simply roasted zucchini. The couscous is cooked with a touch of lemon and garlic, while the zucchini gets tender and lightly caramelized in the oven. It’s a complete, satisfying meal that comes together in about 30 minutes.

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Ingredients

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim the ends off the zucchini and cut it into ½-inch thick rounds. Place on the prepared baking sheet, drizzle with 1 teaspoon olive oil and season with salt and pepper. Toss to coat and spread in a single layer. Roast for 15-20 minutes, until tender and lightly browned.
3. While the zucchini roasts, bring a small pot of salted water to a boil. Add the Israeli couscous and cook according to package directions until tender, about 8-10 minutes. Drain and return to the pot.
4. Zest the lemon and squeeze 1 tablespoon of juice. Mince the garlic clove. Strip the thyme leaves from the stems (about 1 tablespoon).
5. In a small bowl, whisk together the peach jam, chicken stock concentrate, Dijon mustard and 2 tablespoons of water. Set aside.
6. Pat the pork cutlets dry with paper towels and season both sides with salt and pepper.
7. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
8. Reduce the heat to medium. Add 1 tablespoon butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the peach jam mixture and bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes until slightly thickened. Stir in the remaining 2 tablespoons butter and the thyme leaves. Season with salt and pepper to taste.
9. To the pot of cooked couscous, add the lemon zest, lemon juice, sliced almonds and a pat of butter (optional). Fluff with a fork and season with salt and pepper.
10. Serve the pork cutlets with the peach thyme sauce spooned over the top, alongside the roasted zucchini and almond couscous.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

Can I substitute the Israeli couscous?

Absolutely. Regular couscous, quinoa or orzo are good alternatives. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.